July 19, 2023

BROWNED-BUTTER BANANA BREAD WITH CHOCOLATE CHIPS (GLUTEN FREE)

I have experimented with SO many gluten free banana bread recipes and Browned-Butter Banana Bread with Chocolate Chips (Gluten Free) is, hands-down, the BEST! I can’t stop thinking about it or eating it! You’ll find it has the perfect crumb, richness, and moistness. And no one will know that it’s gluten free, it’s that delicious. I can’t wait for you to make it!

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Ingredients

Organize all of the banana bread ingredients – very ripe bananas, chocolate chips, butter, room temperature eggs, sour cream, sugar, kosher salt, baking soda, vanilla and King Arthur’s Measure for Measure Gluten Free Flour.

Browning the Butter

Melt one stick of butter over low heat in a saucepan.

Cook until butter turns brown and smells fragrant. Don't over cook.

Melt butter in a small saucepan over medium heat. Bring to a low simmer and cook until butter is browned, fragrant, and foamy, with brown bits in it, 15-20 minutes. (Mine took 20 mins but actual time could be shorter if your stovetop runs hot.) Set browned butter aside to cool for about 5 minutes.

Making the Batter

Place browned butter and sugar in a large bowl

Mix sugar and butter together until combined.

Mix sugar and browned butter together by hand in a large bowl. Add eggs, vanilla, and sour cream and incorporate with the butter and sugar mixture. Then add gluten free flour, baking soda, and salt. Mix batter until smooth. Lastly, fold in bananas and chocolate chips until just combined.

Baking the Banana Bread

Transfer batter to the prepared loaf pan.

Bake the Chocolatey Browned Butter Banana Bread for one hour, until toothpick comes out clean.

Pour batter into the prepared loaf pan. Bake in a preheated 350 degree oven on the middle rack until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Mine bakes for 60-65 minutes.

Browned-Butter Banana Bread with Chocolate Chips (Gluten Free)

Chocolatey Browned Butter Banana Bread (Gluten Free)

Let cool before slicing and then dig in!

Print Recipe

5 from 1 vote

Browned-Butter Banana Bread with Chocolate Chips (Gluten Free)

Prep Time25

Cook Time1

Total Time1 25

Course: Breakfast, Snack

Cuisine: American, Southern

Keyword: bananas, browned butter, butter, chocolate chips, gluten free, gluten free flour, King Arthur’s Measure for Measure gluten free flour, sour cream

Servings: 8 thick slices

Author: GFchow @ gfchow.com

Ingredients

1 cup granulated sugar
½ cup unsalted butter browned or melted (1 stick)
2 large eggs room temp
1 teaspoon vanilla
1 ½ cups measure for measure gluten free flour I used King Arthur’s
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup sour cream
½ cup chocolate chips dark chocolate or semi-sweet, whole or roughly chopped
2 medium-sized ripe or over-ripe bananas mashed

Instructions

Preheat the oven to 350 degrees. Grease a 9×5-inch loaf pan.
Melt butter in a small saucepan over medium heat; bring to a low simmer and cook until butter is browned, fragrant, and foamy, with brown bits in it, 15-20 minutes. (Mine took 20 mins but actual time could be shorter if your stovetop runs hot.) Set browned butter aside to cool for about 5 minutes.
Mix sugar and browned butter together by hand in a large bowl. Add eggs, vanilla, and sour cream and incorporate with the butter and sugar mixture. Then add gluten free flour, baking soda, and salt. Mix batter until smooth. Lastly, fold in bananas and chocolate chips until just combined. Transfer batter into the prepared loaf pan.
Bake on the middle rack until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Mine bakes for 60-65 minutes. Let cool before slicing and then dig in!

Notes

Interestingly, browning the butter lends a wonderful, rich, nutty taste to the banana bread without having to add nuts. But if you’re a nut lover, for sure add your favorite nuts to the batter – toast and then rough chop them before adding.

If you’re not a chocolate fan, omit the chips.

As an alternative to the sour cream, plain greek yogurt would work. If using lowfat versions your banana bread will have a drier crumb.

If you use a 1/2 cup and 1/2 teaspoon measuring cups/spoons, you’ll lessen the amount of clean up you have.

I generally like to err on the side of slightly underbaking cakes and brownies to get a more moist outcome but, after some trial and error, I learned it’s important to fully bake the banana bread to avoid a mushy, more wet-like end-product.

My sister shared this recipe with me. The original recipe is from Allrecipes.com and modified by me.

If you like this GFchow recipe, you may also like these recipes. Baked Cider Doughnuts, Chocolate Cupcakes, and Orange Coconut Pancakes.

GLUTEN FREE DISCLAIMER

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.